Idli-dosa and sambar are some of the most popular dishes in South India. Sambar served with idli-dosa enhances the taste of this dish. Sambar is not only tasty but also nutritious. Sambar is made by mixing different types of vegetables. Many vegetables are mixed in sambar, but the most important thing is the masala used in it. Sambar masala doubles its taste. This masala is made by mixing many Indian spices which are beneficial for the digestive system. Although it is available in the market, you can also make it at home. It is ready in just a few minutes. It can also be stored for a long time.

Ingredients

2 tsp fenugreek seeds

30-35 curry leaves

1 tsp mustard seeds

1 tsp asafoetida

2 tsp cumin seeds

8-10 black peppercorns

2 tsp whole coriander seeds

100 grams Kashmiri red chillies

1 tsp turmeric powder

1 tsp coriander powder

3 big cardamoms

4-5 cinnamon sticks

2 tsp washed urad dal

2 tsp chana dal

2 tsp arhar dal

4 tsp grated dry coconut

Method

- First of all, mix all the dry spices except turmeric and asafoetida together and dry them in the sun.

- Now roast all the dry spices one by one on low flame on the gas.

- Roast the lentils till they turn golden and keep them aside.

- Put the roasted ingredients in a mixer jar.

- Now add turmeric powder and asafoetida to it.

- Grind in a mixer until it becomes a powder.

- Homemade Sambar Masala is ready. Store it in an air tight container or box.

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